Meat Loaf Parmesan
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
If you still have meat loaf left after this use it for sandwiches for lunch (or breakfast) tomorrow. We'll keep the pasta simple as there is lovely sauce with the Meat Loaf Parmesan. For a finish, the rest of that lovely butternut squash.
Meat Loaf Parmesan Time: 30 minutes
Leftovers are wonderful, particularly when you can serve them in a totally different way. The chunky tomato sauce and freshly grated Parmesan take the humble meat loaf to a new gastronomic level. Be a bit careful serving so the slices stay together. Serve any extra sauce with the pasta.
leftover meat loaf
1 can whole tomatoes 15 oz (450gr)
1 onion
2 cloves garlic
1 tbs olive oil
1 tsp chili powder
1 tsp oregano
1 tsp basil
1 tbs Balsamic vinegar
2 tbs tomato paste
1/4 cup shredded cheese
1/4 cup Parmesan cheese
Chop onion and mince garlic. Heat oil in medium nonstick skillet. Add chili powder and sauté 1 minute. Add onions and garlic and sauté 5 minutes. Drain tomatoes, reserving juices. Roughly chop tomatoes. Add tomatoes, their reserved juices, herbs, vinegar and tomato paste to pan. Stir well, reduce heat, cover and simmer. Cut meat loaf into thick slices. After sauce has simmered for 15 minutes lay slices of meat loaf in the sauce. Cover and simmer another 10 minutes, until meat has heated through. Sprinkle cheeses on each slice and cover until cheese has melted. Serve, sauce on the side.
Pasta with Olive Oil, Garlic and Parmesan Time: 5 minutes plus however
long it takes to cook the pasta
Simple pasta, tossed with a fruity olive oil, some herbs and a bit of garlic. Finish it with a bit of freshly grated Parmesan and you have a side dish worthy of the most discriminating palate.
3/4 cup uncooked pasta - fusilli, penne, something bite-size
2 tbs olive oil
1 tbs dried herb of choice in this case I used oregano
2 garlic cloves, minced
1/3 cup grated Parmesan - preferably freshly grated
black pepper
Cook pasta according to package instructions. Drain. In same pan over medium low heat olive oil. Add herbs and minced garlic and sauté for a few minutes. Add drained pasta, toss quickly, remove from heat and add Parmesan and lots of black pepper. Serve.
Roasted Butternut Squash Slices Time: 35 minutes
Simple perfection. Slices of butternut squash, dipped in olive oil, sprinkled with rosemary and a bit of salt and roasted until they start to get crispy and caramelized.
1/2 butternut squash left from Friday
1 tbs olive oil
1 tsp dried rosemary
sprinkling of salt
Peel butternut squash and remove seeds. (should have been done on Friday) Cut squash into slices about 1/2" (1.25cm) thick. Mix oil, salt and rosemary in a bowl. Add squash and toss well to coat. Spread squash on baking sheet and bake for 30 minutes, 400F (200C). Turn once, after 15 minutes. top of page
Cooking schedule: 30 minutes |
Slice meat loaf thickly |
Cooking for Two? Or more?
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